The smoke from a wood-fire oven enhances meat with complex flavors and can create a smoke screen so that no one sees you eat an entire roast boar. Pig out with this Groupon.
$15 for $30 Worth of Ribs, Pulled Pork, and Barbecue
Pork ribs ($9.59 for a quarter rack, $14.89 for a half rack, $24.09 for a whole rack) are available on their own or as part of two- or three-meat combos ($14.89), and half pounds of pulled pork and beef brisket come together on combination plates ($14.89). More than 10 hearty side dishes complement entrees, including creole black beans, mustard greens, and jambalaya ($3.69–$4.19). See the full menu.
Reliving the experience of talking dry-rub and brisket with Food Network's Guy Fieri on Diners, Drive-Ins, and Dives, the owner of Pat's Barbecue marveled to the Salt Lake Tribune, "For hell's sake, for a barbecue place on a dead end street in an old warehouse, to be on national TV . . ." Pat Barber's secret dry-rub lives up to the hype, adding distinctive flavors to chicken, ribs, and pulled pork cooked in a BBQ smoker, which are ably supplemented by traditional side dishes such as cornbread, mashed potatoes, and more meat. Local musicians fill the air with tuneful sounds on Friday and Saturday evening, and a rotating menu of daily specials provide variety, including Friday's offering of Burnt Ends, a house specialty made from tender brisket tips.